Martha Goes Ham For Easter | Traditional Southern Stuffed Smithfield Ham and Sides

Smithfield ham

🥗Healthier: turkey ham

💰Cheaper: regular ham

Turkey ham is lower in fat and calories.

bread crumbs

🥗Healthier: whole wheat bread crumbs

💰Cheaper: store-bought bread crumbs

Whole wheat adds fiber and nutrients.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and provides good fats.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories and can be made at home.

Bone the ham to create a cavity for stuffing.

Remove all fat, sinew, and some extra meat from the cavity, dicing the meat into about 2 cups.

In a sauté pan, melt 6 tablespoons of butter and add 4 cloves of finely chopped garlic and 1 large finely chopped onion, cooking until soft.

Add mustard greens, collard greens, and turnip greens, cooking for 30 to 45 minutes with 1/2 cup of dry white wine until tender.

In a saucepan, bring 3 cups of whole milk and 1 cup of heavy cream to a boil, then stir in 1 cup of quick grits and cook for about 5 minutes until thick.

Remove grits from heat and stir in 1 1/2 cups of freshly grated Parmesan cheese, 2 teaspoons of chopped parsley, and 1/2 teaspoon of thyme leaves, then spread on a baking sheet to cool.

Place greens in cheesecloth to remove excess moisture, then add to a bowl with diced ham and cooled grits to mix for stuffing.

Score the outside of the ham and tie it with cotton butcher string after stuffing it with the mixture.

Rub the ham with black pepper and cover with cheesecloth, tying it closed at the shank end.

Place the ham in a roasting pan cut side down and bake at 350°F for 12 minutes per pound for about 2 to 2 1/4 hours.

Prepare a gratin with leftover stuffing by mixing it with 2 beaten eggs and baking in a shallow dish for about 30 minutes at 400°F, topping with reserved cheese before baking.

Roast baby turnips and carrots in a roasting pan with olive oil.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens